Cassava is a staple food in many parts of the world, and it is used to make a variety of products, including cassava flour and cassava starch.
While these two products may seem similar at first glance, they are actually quite different. In this article, we will explore the differences between cassava starch and cassava flour, including their appearance, uses, production techniques, and components.
Whether you are a foodie or just curious about the world around you, this article will provide you with all the information you need to know about these two popular cassava products.
So sit back, relax, and let’s dive into the fascinating world of cassava!
Is There A Difference Between Cassava Starch And Cassava Flour?
The most apparent difference between cassava starch and cassava flour is their appearance. Cassava starch appears as a white and fine powder, while cassava flour seems white and yellowish granules. However, the differences between these two products go beyond their appearance.
Cassava flour is made by peeling, crushing, and drying cassava. It is generally produced by family-style workshops and is coarser in texture than cassava starch. Cassava flour contains fiber and other substances, which give it a yellowish color. Depending on the processing, some cassava flour still contains trace amounts of toxicity, mainly cassava flour produced through semi-automated processing. As a result, cassava flour should not be consumed raw; however, the toxicity of cassava flour can be reduced by cooking.
On the other hand, cassava starch is processed by the whole assembly line. The processing technology is more complex, including peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, screening, etc., so as to get fine and high-quality powder particles. Cassava starch removes impurities other than starch; it is pure white in color and tasteless. During the processing process, it has removed the toxic substance that exists in cassava. Therefore tapioca starch can be used directly.
Cassava starch has a wide range of starch properties. It contains fiber and other substances. Its color is not as white as starch. Cassava starch is widely used in industry production such as food, beverage, candy, medicine, paper making industries. It can be used as a thickener, puffing machine, binder and stabilizer.
Cassava flour can be used in food processing such as dessert balls, puddings or pearls in milk tea pearls. When heated and cooked with water, it will appear transparent and elastic in texture. Cassava starch is generally used as a condiment in daily life. When frying vegetables or making soup, cassava starch will play the role of juice collection. When frying some food, cassava starch can also be wrapped on the outer layer of the food material which will make the fried food more crispy.
What Is Cassava?
Cassava is a root vegetable that is widely consumed in many parts of the world. It is an important source of carbohydrates, fiber, and some essential nutrients. Cassava is also known by many other names, such as yucca, manioc, and tapioca.
Cassava is a hardy crop that can grow in poor soil conditions and requires minimal water. It is a staple food in many countries, especially in Africa, Asia, and South America. The cassava plant has a tuberous root that can grow up to several feet long and weigh up to several pounds.
Cassava can be processed into various forms such as cassava flour, cassava starch, and tapioca pearls. Cassava flour and cassava starch are both dry products made from cassava. Their only similarity is that they are made from the cassava plant. However, the purposes, production techniques, and components of cassava flour and cassava starch differ.
Tapioca pearls are made from cassava starch and are commonly used in bubble tea drinks. They are small, translucent balls that have a chewy texture when cooked. Cassava has many uses in cooking and can be boiled, fried, mashed, or baked.
What Is Cassava Starch?
Cassava starch is a white and fine powder that is extracted from the cassava root. The process of producing cassava starch is more complex than that of cassava flour. It involves peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, and screening to obtain fine and high-quality powder particles. During the processing process, impurities other than starch are removed, resulting in a pure white and tasteless product. Cassava starch also lacks the yellowish color and fiber content found in cassava flour.
Cassava starch has a wide range of properties that make it useful in various industries such as food, beverage, candy, medicine, and paper making. It can be used as a thickener, puffing machine, binder, and stabilizer. In daily life, cassava starch is generally used as a condiment. It can be added to soups or used to collect juices when frying vegetables. When frying some foods, cassava starch can also be wrapped on the outer layer of the food material to make it more crispy.
What Is Cassava Flour?
Cassava flour is a dry product made from cassava. It is a powdery substance that is obtained by peeling, crushing, and drying cassava. Unlike cassava starch, cassava flour contains fiber and other substances, giving it a yellowish color and coarser texture. Cassava flour is generally produced by family-style workshops and is suitable for food processing such as dessert balls, puddings, or pearls in milk tea pearls. When heated and cooked with water, it will appear transparent and elastic in texture. However, it should not be consumed raw due to the presence of trace amounts of toxicity, mainly cassava flour produced through semi-automated processing. The toxicity of cassava flour can be reduced by cooking.
Appearance And Texture Differences
When it comes to appearance and texture, cassava starch and cassava flour have distinct differences. Cassava starch appears as a fine and white powder, while cassava flour has a coarser texture and a yellowish color due to the presence of fiber and other substances. Cassava starch is tasteless, while cassava flour can have a slightly nutty flavor.
In terms of texture, cassava flour is more suitable for making doughs and batters because of its coarser texture. When cooked with water, it becomes transparent and elastic in texture. On the other hand, cassava starch has a smoother texture and is often used as a thickener or stabilizer in food products.
Furthermore, the processing methods for these two products differ significantly. Cassava flour is usually produced by family-style workshops using a simple process of peeling, crushing, and drying cassava. In contrast, cassava starch requires a more complex processing method that involves multiple steps to remove impurities and isolate the pure starch. As a result, cassava starch is generally considered safer for consumption as it has removed the toxic substances that exist in raw cassava.
Uses Of Cassava Starch Vs. Cassava Flour
Cassava flour and cassava starch have different uses in the culinary world due to their varying properties. Cassava flour is used for making bread, cakes, and other baked goods, while cassava starch is used as a thickener, binder, and stabilizer in the food industry. Cassava starch has gained popularity as a gluten-free flour source for making bread and other baked goods suitable for gluten-intolerant people.
One of the main differences between cassava flour and cassava starch is their texture. When heated and cooked with water, cassava flour becomes transparent and elastic in texture, making it suitable for making dessert balls, puddings, or pearls in milk tea pearls. On the other hand, cassava starch presents a fine powder form that does not lump when heated with water. Cassava starch is generally used as a condiment in daily life. When frying vegetables or making soup, cassava starch will play the role of juice collection. When frying some food, cassava starch can also be wrapped on the outer layer of the food material which will make the fried food more crispy.
Another significant difference between cassava flour and cassava starch is their production process. Cassava flour is generally produced by family-style workshops using a simple processing method that involves cleaning, grinding, dehydration, crushing, and drying. Cassava starch, on the other hand, is processed by a complex assembly line that involves peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, and screening to obtain fine and high-quality powder particles.
Production Techniques
The production techniques for cassava starch and cassava flour are quite different. Cassava flour production is relatively simple and suitable for family workshops. The complete cassava flour extraction process includes cleaning, grinding, dehydration, crushing, and drying. The raw cassava is first washed and peeled, then crushed to extract the pulp. The pulp is then dehydrated and dried using drying machines like flash dryers.
Cassava starch production, on the other hand, is more complicated and requires more advanced machinery. The cassava starch extraction process includes peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, and screening again. The raw cassava is first washed and peeled to remove impurities. It is then crushed to extract the pulp, which is sieved to remove any remaining impurities. The resulting mixture is then filtered to remove the fiber and protein, leaving behind a liquid starch suspension.
The starch suspension is then concentrated to increase the starch content and reduce the water content. It is then passed through a centrifuge or vacuum filter to remove excess water before being dried using a drying machine like a flash dryer. Finally, the dried starch is screened again to ensure that it is of high quality.
